Surprisingly Delicious Hawaiian Chicken

So my husband has been going out of town a great deal lately for work, we've had tons of workmen in the house repairing damage from the last couple of hail storms, and we've also had tons of visitors stopping by. Needless to say, it's been pretty stressful around here for both of us—without the addition of two little ones and the upcoming holidays.

I've really needed a break, and some positivity around here. So I decided to make all of my husband's favorite meals, and all of my own seasonal goodies for myself, to cheer us up. Last week I made pot roast, pork ribs, and BBQ chicken. This week I've already made Hawaiian chicken, hamburger chili, and chicken divan. Yum! My husband sure is happy, and you'll get some great dinner recipes, along with my pumpkin coffee cake, pumpkin donuts, and chocolate chip cupcakes. Food always works to cheer everyone up!

My Cooking May Look a Little Different

But there's one big thing about my recipes that may trip up a few people. My family works hard to grow, can, preserve, and make all of our own foods. We make our own bread products, snack foods soups, sauces, and other food items. If I can grow it or make it myself, I don't buy it from the store.

I also do a lot of initial prepping. I like to cook hamburger and chicken ahead of time and freeze it; we dry tons of fruits and vegetables to preserve them for longer; and many of my meat, fruit, vegetable and other products are home-canned using only raw honey and/or pink Himalayan salt, and water.

I also like using my Crock-Pot and Instant Pot for easy, no-stress cooking. I highly recommend grabbing at least a Crock-Pot for your home, if not also an Instant Pot, and of course I recommend getting rid of all processed foods and refined ingredients in your home. However, I know that everyone is on their own journey and has their own food preferences, so no pressure. Anything that I use pre-cooked or home-preserved, you can use the regular store-bought or fresh version the same way.

If you don't currently own an Instant Pot or Crock-Pot, you can simply use a pot on the stove, or a dish in the oven. Don't think your meal has to look just like mine. Feel free to use your own kind of ingredients and way of cooking. However, I have all the recipes you need to cook these meals just like me! Let me show you how I did it!

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Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Six adult servings of Hawaiian chicken and rice

Ingredients

2 large chicken breasts

1 yellow onion, chopped

1 red bell pepper, chopped

2 cups pineapple chunks, fresh preferred

2 tablespoons minced garlic

1 1/2 cups pineapple juice, homemade preferred

1/3 cup organic soy sauce, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon coconut oil, mostly for flavor

1/2 cup coconut sugar

Instructions

My recipes are a little different because I use home-canned and preserved food, as well as pre-prepping all of my food items for long-term storage. That doesn't mean that you cannot use store bought or fresh food items in the same way I use mine. Feel free to use the ingredients that work best for you.

I also use my Instant Pot in this recipe, but that doesn't mean that you cannot use a Crock-Pot, a pot on the stove, or a dish in the oven to make this recipe as well.

I personally would start with making your rice in a rice cooker or in a pot on the stove so you will have it to serve with your meal.

Then load up your chicken breasts (chopped into smaller pieces for faster cooking) into your Instant Pot, or whatever you are using to cook, topped with your pineapple chunks.

Make your sauce using the garlic, pineapple juice, soy sauce, apple cider vinegar, and sugar, and pour it on top of your chicken and pineapple. In the Instant Pot, cook for 10 minutes on the manual setting.

In a saute pan on the side, cook your onion and red bell pepper in some coconut oil. When your chicken is done, stir your onion and pepper mixture in. (If cooking some other way, cook everything together for the full cook time.)

Serve with rice.

Click thumbnail to view full-size

I chose to use my Instant Pot for this dish. The Crock-pot or cooking it in a pot on the stove would work just as well. I started by melting my coconut oil.

My chicken was already cooked and shredded, as I like to prep my chicken ahead of time for last minute meals. But it will work the same as raw in this recipe.

I used my homemade canned pineapple for the chunks and the juice.

So I drained the juice out to make the sauce.

And I dumped the pineapple chunks on top of the chicken in the Instant Pot.

Next, I mixed the sauce ingredients (garlic, pineapple juice, soy sauce, apple cider vinegar, and sugar)I dumped the in a small bowl.

And poured that on top of my pineapple and chicken. I closed up my Instant Pot and cooked it for 10 minutes on the Manual setting.

In the meantime, in a saute pan on the stove, I melted more coconut oil.

Once again, in an effort to preserve food, and save money and time, my onions are dehydrated.

So then I crumbled about a cup into my pan and cooked my onions. For fresh onions, I would cook over medium heat until they are soft and turning brown.

Then I cut up my red bell pepper. I only ended up using one. My toddler ran off with the other one.

I dumped that one into the pan with my onions and cooked them until soft.

This is my chicken mixture when done.

I then dumped in my pepper and onion mix and mixed them together.

I made some rice on the side and served them together.

Nutrition Facts

Serving size: 1

Calories

236

Calories from Fat

18

% Daily Value *

Fat 2 g

3%

Saturated fat 1 g

5%

Carbohydrates 19 g

6%

Sugar 6 g

Fiber 1 g

4%

Protein 43 g

86%

Cholesterol 90 mg

30%

Sodium 30 mg

1%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.

Source

One caveat to cooking all of my husband's favorite dishes is that I don't get any leftovers. He takes them all to work with him the next day. So I either have to cook twice as much as we need or enjoy it while I can. Thankfully we have plenty of delicious food around here everyday, and I can just make the meal again in a couple of weeks and make my husband happy again.

I have noticed that we like traditionally sweeter dishes around here. Even in my pork rib recipe, I used sweet onions and tomato sauce as a base for the marinade, and obviously my Hawaiian chicken uses onions, pineapple and sweet peppers. Just know that there are many ways to sweeten your dinner dishes without adding sugar or honey. In fact, most of the recipes I see online packed their dishes with cups of sugar, sometimes more than one type.

Even though we love sweeter dishes, I find that I try to use minimal direct sugar sources, and get all of the sweetness I need from creatively using fruits and veggies in my recipes instead. You'll see in my sheet pan harvest sausage and veggies recipe, I use sweet potatoes, sweet onions and apples to ramp up the sweetness. Yum!

I sure hope you give some of these recipes a shot! You won't be let down. Let me know what you think by dropping me a comment below, even if it's to make a great suggestion.

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